White Chocolate and Raspberry Cookies
These white chocolate and raspberry cookies blend buttery dough, creamy white chocolate chips, and tart frozen raspberries into perfectly chewy, bakery-style treats.
Quick Answer: What Makes These Cookies Special?
These white chocolate and raspberry cookies combine melted butter, light brown sugar, creamy white chocolate chips, and tart frozen raspberries to create thick, chewy cookies with crispy golden edges and soft, jammy raspberry pockets throughout.
I stumbled onto this white chocolate raspberry cookies recipe during a random Tuesday baking session when I had leftover frozen raspberries taking up freezer space. The combination sounded risky—wouldn’t the berries make everything soggy?
Turns out, frozen raspberries are the secret weapon here, creating these gorgeous pink swirls and jammy pockets without turning your dough into mush.
Why You’ll Love This Raspberry White Chocolate Cookies Recipe
These raspberry cookies with white chocolate are foolproof for beginners. There’s no chilling required, no creaming butter and sugar for ten minutes, and no fancy techniques. Just melt, mix, fold, and bake.
The flavor combination is absolutely stunning. White chocolate’s creamy sweetness balances the raspberries’ natural tartness perfectly. Every bite gives you that sweet-tart contrast bakeries charge premium prices for.
They look bakery-gorgeous with zero effort. Those pink raspberry swirls and white chocolate chips make these cookies Instagram-ready straight from the oven. Seriously, people will think you went to pastry school.
The texture is perfection. According to King Arthur Baking, using melted butter instead of softened creates denser, chewier cookies with crispy edges—exactly what we’re after here. These cookies stay soft in the center while the edges get that satisfying golden crunch.
I’ve baked these raspberry white chocolate cookies at least twenty times now, tweaking here and there. My biggest lesson? Don’t skip the extra egg yolk—it adds richness and keeps these cookies tender for days.
If you love berries in bakes, try our lemon blueberry Bundt cake—bursting with zesty lemon and juicy berries, it’s a fresh alternative for fruit dessert lovers
Nutritional Information Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | 195 |
| Protein | 2g |
| Carbohydrates | 26g |
| Fat | 9g |
| Sugar | 17g |
| Fiber | 1g |
Based on 16 cookies per batch
What You’ll Need for White Chocolate Raspberry Cookies
This white chocolate raspberry cookies recipe uses simple pantry staples you probably already have. The frozen raspberries are key—fresh ones release too much moisture and make the dough soupy.
| Amount | Ingredient | Notes |
|---|---|---|
| 3/4 cup | Unsalted butter, melted | Let it cool slightly so it doesn’t cook the egg |
| 1 cup | Light brown sugar, packed | Adds moisture and chewiness |
| 1/4 cup | Granulated sugar | Helps with spreading and crispiness |
| 1 large | Egg + 1 large egg yolk | The yolk makes these extra rich |
| 2 teaspoons | Vanilla extract | Use pure, not imitation |
| 2 cups | All-purpose flour | Spoon and level for accuracy |
| 3/4 teaspoon | Baking soda | Creates lift and spread |
| 1/2 teaspoon | Salt | Balances sweetness |
| 1 cup | White chocolate chips | I love Ghirardelli brand |
| 1/2 cup | Frozen raspberries | Do NOT thaw them first |
For a showstopping raspberry dessert, don’t miss our airy pistachio raspberry dacquoise—layers of crisp meringue, raspberry, and pistachio cream.
Essential Equipment You’ll Need
Must-haves:
- Large mixing bowl
- Medium mixing bowl
- Whisk or wooden spoon
- Baking sheets (two works best)
- Parchment paper or silicone baking mats
- 1-ounce cookie scoop (about 2 tablespoons)
Nice-to-haves:
- Stand mixer (makes mixing easier but isn’t required)
- Cooling rack
- Kitchen scale for precise measurements
How to Make Perfect White Chocolate and Raspberry Cookies
These white chocolate and raspberry cookies come together in under 30 minutes from start to oven. The key is working quickly once you add those frozen raspberries so they don’t completely thaw and make your dough watery.
1. Prep your workspace. Preheat your oven to 350°F and line a baking sheet with parchment paper. Set it aside where you can grab it quickly later.
2. Mix your wet ingredients. In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar until the mixture looks smooth and glossy with no sugar clumps. Add the egg, egg yolk, and vanilla extract, then mix until everything’s completely blended and slightly pale (this takes about 30 seconds of good whisking).
3. Combine your dry ingredients separately. In your medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed with no white streaks. This ensures your leavening gets spread throughout instead of creating random super-puffy spots.
4. Bring the dough together. Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain—you’ll see the dough go from shaggy to cohesive. Stop mixing the moment it comes together; overmixing develops gluten and creates tough, cakey cookies instead of chewy ones.
5. Fold in the white chocolate. Gently fold in the white chocolate chips using a spatula or wooden spoon, distributing them throughout the dough evenly.
6. Add frozen raspberries quickly. Here’s the trick: fold in those frozen raspberries and work fast. They’ll start thawing immediately and releasing juice, which is beautiful but makes the dough sticky. Mix just until the berries are evenly distributed throughout—you’ll see gorgeous pink streaks forming.
7. Scoop immediately. Use your 1-ounce cookie scoop to portion out rounded dough balls right away before the dough gets too wet. Place them 2 inches apart on your prepared baking sheet (they’ll spread during baking).
8. Bake to golden perfection. Slide them into your preheated oven and bake for 12 minutes. You’re looking for golden-brown edges and centers that are puffed up and look slightly underdone—they’ll finish setting as they cool and stay wonderfully soft inside.
9. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This is the hardest part because they smell incredible, but eating them too soon means they’ll fall apart.
Pro Tips for the Best Raspberry Cookies with White Chocolate
Start with frozen raspberries, never fresh or thawed. Fresh raspberries are too delicate and release moisture immediately, making your dough soupy. Frozen berries hold their shape better and release juice gradually, creating those pretty pink swirls without oversaturating the dough.
Room-temperature eggs blend more easily. According to Serious Eats, cold eggs don’t emulsify as well with melted butter, which can create a grainy texture instead of smooth dough. If you forget to take them out ahead, place whole eggs in a bowl of warm water for 5 minutes.
Don’t overbake these cookies. The centers should look slightly underdone when you pull them from the oven. They’ll continue baking on the hot pan and firm up perfectly as they cool. Overbaking creates dry, crumbly cookies instead of chewy ones.
Use a cookie scoop for uniform sizing. Uniformly sized cookies bake evenly, so you won’t end up with some burned and others raw. A 1-ounce scoop (2 tablespoons) creates the perfect bakery-style size.
Melted butter is the chewy cookie secret. When butter melts, its water content mixes directly with the flour, creating more gluten development and resulting in denser, chewier cookies with less spread. If you want cakier cookies, use softened butter instead and cream it with the sugars.
What If Something Goes Wrong? Easy Fixes
Why is my cookie dough too wet and sticky? The raspberries thawed too much before you scooped the dough.
No worries—pop the bowl in the fridge for 15 minutes to firm everything up, then scoop quickly. You can also dust your cookie scoop with flour between scoops to prevent sticking.
What if my cookies spread too thin and flat? Your butter was too hot when you mixed it in, or your dough got too warm. Next time, let the melted butter cool for 5 minutes before adding it to the sugars. If your kitchen is very warm, chill the scooped dough balls for 10 minutes before baking.
Can I fix cookies that came out too cakey instead of chewy? You probably overmixed the dough or used too much flour. For next time, measure flour by spooning it into the measuring cup and leveling it off—scooping directly from the bag packs in extra flour.
Mix just until the dough comes together with no visible flour streaks.
Why did my white chocolate chips burn or turn brown? Your oven might be running hot. Use an oven thermometer to check the actual temperature—many ovens run 25°F higher than the dial shows. Also, make sure you’re using real white chocolate chips, not white baking chips, which have a lower melting point.
Fun Variations and Creative Twists
Try different berry combinations. Swap half the raspberries for frozen blueberries or blackberries for a mixed berry version. Just keep the total berry amount at 1/2 cup so the moisture level stays right.
Make them dark chocolate lovers’ dream cookies. Replace the white chocolate chips with dark or semi-sweet chocolate chips for a sophisticated raspberry chocolate combination. The tartness of raspberries pairs beautifully with darker chocolate too.
Add lemon zest for brightness. Fold in 1 tablespoon of fresh lemon zest along with the white chocolate chips—the citrus amplifies the raspberry flavor and cuts through the sweetness perfectly.
Craving more creative ways to use raspberries? Explore our guide to pistachio and raspberry desserts for nutty, elegant combinations beyond cookies.
How to Serve, Store, and Reheat These Beauties
Serving suggestions: These raspberry white chocolate cookies are perfect with a cold glass of milk, hot coffee, or even a scoop of vanilla ice cream for an over-the-top dessert. I love packing them in pretty boxes for gifts—they look professional and taste even better.
Storage tips: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to keep them soft—the cookies absorb moisture from the bread and stay chewy. Replace the bread slice every 2 days.
Freezing instructions: These cookies freeze beautifully for up to 3 months. Freeze baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag once solid.
You can also freeze the scooped dough balls on a baking sheet, then store them in a freezer bag and bake from frozen (add 2 extra minutes to the baking time).
Reheating: Warm individual cookies in the microwave for 10-15 seconds to get that fresh-from-the-oven texture back. The white chocolate softens beautifully and the raspberries get jammy again.
Zero-Waste Kitchen Ideas
Save those raspberry bits. Any raspberries that fall apart during mixing can be stirred into yogurt, oatmeal, or smoothies for a burst of flavor.
Repurpose broken cookies. Crumbled cookies make an incredible ice cream topping or can be layered in parfaits with whipped cream and fresh berries.
Use leftover white chocolate chips. Melt them down to drizzle over the cooled cookies for extra decoration, or stir them into your morning coffee for a sweet treat.
Your White Chocolate and Raspberry Cookie Questions Answered
Can I make this white chocolate raspberry cookies recipe ahead of time?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then store in a freezer bag for up to 3 months. Bake from frozen, adding 2 extra minutes to the baking time. This is perfect for having fresh cookies whenever a craving hits.
What’s the best substitute for white chocolate chips in raspberry cookies?
You can use white chocolate chunks chopped from a bar for more irregular, melty pockets of chocolate. Vanilla chips work too, though they’re sweeter and less creamy. For a different flavor profile, try dark chocolate chips or even butterscotch chips.
Why did my raspberry white chocolate cookies turn out dry instead of chewy?
Overbaking is usually the culprit. The cookies should look slightly underdone in the centers when you remove them from the oven. Also, make sure you’re packing your brown sugar when measuring—unpacked brown sugar means less moisture in the dough.
How do I prevent the raspberries from sinking to the bottom of the cookies?
Keep them frozen until the moment you fold them in—frozen berries hold their position better during baking. Also, don’t overmix once you add them; gentle folding helps them stay suspended throughout the dough.
Can I use fresh raspberries instead of frozen in this recipe?
I don’t recommend it. Fresh raspberries are too delicate and release too much moisture immediately, making the dough wet and sticky. Frozen raspberries hold their shape better and release juice more gradually, creating better texture and those beautiful pink swirls.
What makes these cookies stay soft for days?
The combination of melted butter, brown sugar, and that extra egg yolk creates a chewy texture that stays moist. Brown sugar contains molasses, which is hygroscopic (meaning it attracts and retains moisture), keeping cookies soft longer than cookies made with only granulated sugar.
Celebrate These Gorgeous Cookies!
These white chocolate and raspberry cookies are proof that simple ingredients can create something truly special. The way those tart raspberries swirl through soft, buttery dough dotted with creamy white chocolate—it’s just magic. I hope you love them as much as my family does.
Bake a batch this weekend and let me know how they turn out! Share your photos and any creative twists you try—I love seeing your kitchen creations.
Baked with love by Rebeccah Ellene
White Chocolate and Raspberry Cookies
Equipment
- medium mixing bowl
- Whisk or wooden spoon
- baking sheets
- Parchment paper or silicone baking mats
- 1-ounce cookie scoop
Ingredients
- ¾ cup unsalted butter, melted Let it cool slightly so it doesn’t cook the egg
- 1 cup light brown sugar, packed Adds moisture and chewiness
- ¼ cup granulated sugar Helps with spreading and crispiness
- 1 large egg
- 1 large egg yolk The yolk makes these extra rich
- 2 teaspoons vanilla extract Use pure, not imitation
- 2 cups all-purpose flour Spoon and level for accuracy
- ¾ teaspoon baking soda Creates lift and spread
- ½ teaspoon salt Balances sweetness
- 1 cup white chocolate chips
- ½ cup frozen raspberries Do NOT thaw them first
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set it aside where you can grab it quickly later.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar until the mixture looks smooth and glossy with no sugar clumps. Add the egg, egg yolk, and vanilla extract, then mix until everything’s completely blended and slightly pale (this takes about 30 seconds of good whisking).
- In your medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed with no white streaks. This ensures your leavening gets spread throughout instead of creating random super-puffy spots.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain—you’ll see the dough go from shaggy to cohesive. Stop mixing the moment it comes together; overmixing develops gluten and creates tough, cakey cookies instead of chewy ones.
- Gently fold in the white chocolate chips using a spatula or wooden spoon, distributing them throughout the dough evenly.
- Fold in those frozen raspberries and work fast. They’ll start thawing immediately and releasing juice, which is beautiful but makes the dough sticky. Mix just until the berries are evenly distributed throughout—you’ll see gorgeous pink streaks forming.
- Use your 1-ounce cookie scoop to portion out rounded dough balls right away before the dough gets too wet. Place them 2 inches apart on your prepared baking sheet (they’ll spread during baking).
- Slide them into your preheated oven and bake for 12 minutes. You’re looking for golden-brown edges and centers that are puffed up and look slightly underdone—they’ll finish setting as they cool and stay wonderfully soft inside.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow them to cool completely before eating.
